Easy Indian Cooking (38 page)

1
Parcook the asparagus in boiling water in a wide pan or in a microwave for about 2 to 3 minutes. Chill in ice water, drain and set aside.

2
Heat the oil in a medium non-stick wok or saucepan over medium-high heat, and then add the cumin and black mustard seeds; they should sizzle upon contact with the hot oil. Quickly add the onions and cook, stirring until golden brown, about 5 minutes.

3
Add the ginger, garlic and green chili peppers and stir for about 1 minute, and then stir in the coriander, cumin and salt.

4
Add the tomato and cook until lightly soft, about 1 minute.

5
Add the yogurt, stirring constantly to prevent it from curdling, about 2 minutes.

6
Add the asparagus and cook until the flavors are well blended, about 2 minutes.

7
Serve garnished with toasted cashew nuts and sprinkle garam masala on top.

paneer picatta

Serves
6
Preparation
10 minutes
Cooking
5 minutes

This dish was inspired by picatta, an Italian word that describes a particular manner of cooking. The most commonly prepared picatta dish in this country is made with chicken or fish that has been sliced across its width and sautéed in butter with Italian spices and parsley. Paneer, an Indian cheese, is a very versatile ingredient, and its capacity to absorb the flavors in which it marinates makes it one of my favorite main course recipes for vegetarians. The ginger and chili peppers give this dish the boost that an Indian dish requires. The use of fresh coriander (cilantro) instead of parsley also adds to the uniqueness of this picatta-style dish. Enjoy it with a simple pasta or either a portion of Mint Pilaf with Potatoes and Cumin (page 78) or Basmati Rice with Dry-Roasted Spices (page 77).

8 oz (250 g) paneer cheese, cut into 1-in (2.5-cm) thick square pieces Salt, to taste

Freshly-ground black pepper, to taste

1 tablespoon oil

¼ cup (65 ml) sherry or dry white wine

1 small onion, minced

¼ cup (45 g) drained capers

1 tablespoon peeled and minced fresh ginger

2 fresh green chili peppers, deseeded and minced

Juice of 1 lemon

2 tablespoons butter

4 tablespoons chopped fresh coriander leaves (cilantro)

1
Season the paneer lightly with salt and black pepper.

2
Heat the oil in a large non-stick skillet or griddle over medium-high heat and quickly sear the paneer cheese pieces until golden, about 30 seconds per side. Transfer to a serving dish, cover and keep warm.

3
Add the sherry or wine to deglaze the pan, and scrape the browned bits off the bottom of the pan.

4
Add the onion, capers, ginger and green chili peppers, and cook, stirring, for about 2 minutes. Add the lemon juice, butter and fresh coriander, and then drizzle the mixture over the paneer pieces. Serve hot.

CHAPTER NINE

desserts and drinks

 
 
Exquisite desserts and sweets are an integral part of Indian cuisine, and comprise the perfect ending to a meal. Indian sweets aid in digestion, particularly after spicy meals. In India, sweets are generally called
mithai
,
which refers to confections made with sugar, milk and condensed milk that are prepared by deep-frying. Indian desserts are often embellished with cardamom, raisins, almonds, pistachios, cashews and fruit such as mangoes, guavas, pineapple, melon, cherries, oranges and bananas. The recipes in this chapter have been adapted from traditional Indian desserts, but with a contemporary twist, so that they can be made by anyone.

The drinks that are served in India are quite different from those in any other part of the world, each having its special Indian touch. They range from ginger-infused lemonades, hot tea and milk laced with cardamom, or frothy yogurt blended with ice and freshly crushed cumin seeds. Most consist of natural ingredients like fruits, milk, sugarcane and so on.

During summer months, most parts of India are hot and dry; to quench one’s thirst, what’s needed are light, cold and refreshing beverages. Summer fruits such as watermelon, mango, lichee, sweet lime, musk melon, oranges, papaya, grapes, coconut, pineapples and pomegranate are popular ingredients. You can add carbonated drinks or even alcohol to some of these drinks to jazz up the taste! The drinks in this chapter can be served with any meal and go well with all Indian foods.

sweet yogurt sundae with saffron and pistachios

Serves
8
Preparation
10 minutes, plus 3 hours for draining

The most vital step in preparing this dish is to drain the yogurt long enough to eliminate much of the moisture from it. This is the secret to a perfect shrikhand, as this drained and sweetened yogurt dessert is known in India. What follows is a recipe for a basic shrikhand. Using your imagination, there is no end to the variety of ways it can be presented. For example, you can layer it with seasonal fruit compotes, crushed berries, and chocolate ganache and serve it either in shot glasses or build it into an interesting parfait.

2 feet (60 cm) square piece of fine muslin or layers of cheesecloth

4 cups (975 g) plain whole milk yogurt

1 teaspoon saffron strands

1/
₃
cup (80 ml) whole milk

1 teaspoon ground cardamom ¼ teaspoon freshly-ground nutmeg

½ cup (125 ml) honey

¼ cup (35 g) coarsely-chopped pistachios

1
Line a large sieve or colander with muslin or cheesecloth. Wet the cloth with water, then place the muslin-lined sieve or colander over a bowl. Place the yogurt in the sieve to drain for 2 to 3 hours in the refrigerator. Discard the whey.

2
Turn the yogurt into a bowl and set aside.

3
Lightly toast the saffron strands in small dry skillet over medium heat, until brittle. Add the milk, cardamom and nutmeg. Remove from the heat and stir in the honey until dissolved.

4
Whisk the mixture into the yogurt. Use a ladle to pour the yogurt into glasses, sundae cups or bowls. Top with nuts and serve chilled.

chocolate-ginger cake with dates